Crispy Baked Eggplant Slices Easy and Flavorful Dish

Ingredients

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 cup breadcrumbs (panko for extra crunch)
• 1 2 grated Parmesan cheese (or nutritional yeast for a vegan option)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 2 smoked paprika
• to taste Salt and pepper
• 3 eggs, beaten (or flaxseed meal mixed with water for a vegan substitute)
• 1 4 cup fresh parsley, chopped (for garnish)
• 1 tablespoon Olive oil spray or 2 tablespoons olive oil

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the eggplant slices on a clean kitchen towel or paper towels, sprinkle with salt, and let them sit for 20–30 minutes. Rinse and pat them dry.
3. In a shallow bowl, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper.
4. In another bowl, beat the eggs (or prepare the flaxseed mixture) until well combined.
5. Dip each eggplant slice first into the egg wash, allowing any excess to drip off before placing it in the breadcrumb mixture. Press gently to ensure an even coating. Place the coated slices on the prepared baking sheet.
6. Lightly spray the tops of the slices with olive oil or drizzle with olive oil. Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown and crispy.
7. Remove from the oven and sprinkle with fresh parsley. Serve warm.